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Coconut Ice Cream with Brandied Dried Plum and Banana Compote

Lemon Grass Restaurant owner, Mai Pham manages her nationally acclaimed, chic Sacramento eatery while serving up cookbooks, writing food columns for national publications and teaching at culinary institutions

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Prep Time   10 minutes Cook Time   15 minutes Serves  4

Ingredients

3 tablespoons butter
1/2 cup (about 3 ounces) pitted dried plums, halved
1/4 cup packed light brown sugar
3 tablespoons brandy
1/4 teaspoon cinnamon
2 bananas, cut into 2/3-inch pieces
2 cups coconut or vanilla ice cream
1/4 cup coarsely chopped walnuts, toasted (optional)


Directions

In medium saucepan, melt butter over medium heat. Add dried plums, sugar, brandy and cinnamon; simmer 2 to 3 minutes or until dried plums are soft and compote is thickened, stirring occasionally. Stir in bananas; cook and stir 2 to 3 minutes or until bananas are heated through. Divide ice cream equally among 4 bowls. Serve compote warm over ice cream. Garnish with walnuts, if desired.


Nutrition Facts

Calories
403
Cholesterol
53mg
% of Calories from Fat
35%
Total Fat
16g
Sodium
153mg
Carbohydrate
58g
Protein
4g
Fiber
3g
Potassium
404mg